Improvements of Omega-3 Emulsion Syrup Using Candlenut Oil Extraction
to produce an emulsion syrup using candlenut oil extract with the acceptable level of acidity, aroma, bitterness, flavour, sweetness, and texture. By using cold expeller press machine, candlenuts k…
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- 1749
Sugarcane Bagasse Utilization as Solid State Fermentation (SSF) Substrate for…
This research investigated the ability of sugarcane bagasse as substrate in SSF to produce ?├¡┬¼┬▒-amylase. the sugarcane bagasse was inoculated with Aspergillus oryzae, Saccharomyces cer…
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- 1760
The Development of Butterfly Pea Flower Snack Using Vacuum Frying Process
There has been an increased of interest in the development of food product from natural sources. Butterfly pea flower known for its anthocyanins content, that is believed on a broad variety of heal…
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- 1769
Microbial and Chemical Characterization of Tempeh From Locally Produced Legumes
Tempeh is a popular fermented food in Indonesia that commonly produced from soybean (Glycine max (L.) Merr.). Mungbean (Vigna radiata (L.) R. Wilczek) had the most preference value for tempeh produ…
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- 1770
Development of Butterfly Pea Flower as Condiment for Snack Product
The purposes of this thesis were to develop a condiment using the butterfly pea flower and check its stability in 1 month shelf-life storage. the study searched for an appropriate drying method, co…
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- 1772
Stability Analysis of Sambal Chilli Sauce Without Chemical Preservative for C…
Sambal, traditional chili sauce, is an inseparable part of Indonesian culinary culture. Commercial sambal requires longer shelf life to allow its distribution and storage prior to sales. the growin…
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- 1773
Development of Overripe Tempeh Powdered as Seasoning Material
Overripe tempeh (tempe semangit) is a term used for over-fermented tempeh with pungent odor and darkening appearance commonly used in Javanese cuisine as condiment. in this research, overripe tempe…
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- 1776
Flavour and Safety Aspects of Sweetened Soy Sauce With Fermentation Modification
Commonly soy sauce fermentation divided into two stages, the solid-state koji fermentation followed by liquid state of moromi fermentation that commonly takes places up to 2 months. This research e…
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- 1777
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